BUTTERMILK

I tried the fruit and nut Roth just the other day, Walt.

Excellent, but surprisingly salty.

I don't think they'll want me in the delivery room, it's not like a party.

Almonds are my favourite. The only trouble is that, once opened, you have to eat all the 200 gram. (It might be rotten the next day!)

Americans who are chocoholics sound like Walter. Whenever we go to dinner with two couples who are both (the couples) chocolate nuts, it sounds like a damn encyclopedia of chocolate brands and types. Everyone agrees on two styles of chock confection.
1Hard Belgian brands (after which they actually recite types of truffles nd hunky chockies)

2This is a real quizzer---MEXICAN chocolate, especially the really hot tuff.

Ive tried the Monterey Aztec chocolate syrup as a hot chocolate drink and it is a real killer. Its sweet and hot with poblano powder. SO its not too fiery. Now that I can enjoy.
Real chocolates (without butter ream or chammpagne innards) is lost on me. I wouldnt hve it around cause the dog might get it nd die. Hes only a puppy so why should I kill him with benign neglect??

But I still like Hersheys Milk Chocolate with Almonds Bar. I would suck on em until the almonds were exposed and then, with my reprehensile tongue I could split the almonds open and chew up each half.

I tell ya I got skills.

I do too. I made Mexican Chocolate cookies once, quite good, just basic sort of choc chip recipe using broken bits of Ibarra chocolate instead. I should do that again. I still have a disc of it. Ahem, it's probably a couple of years old by now.

If I'm having almonds, I'll have the ones stuffed into olives.




(I just found two jars of them when I was reorganizing the stocks. hoo buddy)

It is now time I think to retag this thread "grande meander through various topics".

luckily there are a lot of recipes that use buttermilk and almonds so it all comes back to the same spot

(hmmm buttermilk/chocolate/almonds ...must search)

http://odense.com/index.php?page=recipe&id=237

Chocolate Almond Buttermilk Scones

http://www.marthastewart.com/353668/chocolate-almond-upside-down-cake


and from the king of too much everything

http://www.foodnetwork.co.uk/recipes/anniversary-chocolate-buttermilk-layer-cake-with-toffee-and-toasted-almonds-5926.html

woot

even better

a recipe by a woman I met on that Fine Cooking chocolatiers tour of Manhattan

http://www.finecooking.com/recipes/cherry-almond-chocolate-quick-bread.aspx


and the best chocolatier in town

http://www.keeschocolates.com/cho.html



go early or lose out

Got a bit too deep for you has it? Anything to do with food that doesn't involve flipping burgers must be a bit of a challenge.

they make a "buttermilk Burger" at Schoeners up near Lititz Pa. They have all kinds of "DUTCH GOURMET BURGERS"
Most have bacon n weird sauces mde of buttermilk, blue cheese and strange veggies.

"Blue cheese" is too much of a generic term for my tastes, I'd prefer something a bit more specific.

Its on a burger for gods sake. Its not like anyone needs to savor the complex bouquet of a gorgonzola. Anyway, its probably a MAYTAG blue, which is pretty much an industrial cheese --sort of like most Brie cheese today (viz, the "DAffinois" triple creamers is mostly a technological product rather than artisinally crafted).
If we want some "goumet: burger-we add peanut butter , a stinky or savorycheese, an caramelized onions (and of course, some kind of special thick cut (non Irish) bacon.

As lord North first said, "Americans will eat most anything as long as they put it between two slices of bread "

The "buttermilk burgers" are a sauced burger in which the caramelized onion is held together by a thickened buttermilk with something spicey , like (one of my favs) Is MOMBASA powder.
Clears yer head and makes a bold statement,

A gourmet burger, so it shouldn't have processed blue cheese. This is one of our gourmet burger menus, no generic cheese here.

seriously?

do you really want to do this?

shall we talk about all of the other cheeses noted on that menu board?

christ on a cracker

Not just those.

lotta marketing is done to get you to "buy those brands".
Blue Cheeses are controlled by regions that protect their NAMES. (not much else)
ALL blue curd cheesesare injected with Pennicilia and then stored so they pick up Propionibacter and brevibacter . Most of the differences are achieved by aging times and shapes of the curd clumps.

Aging adds a lot. The difference between an insipid Asiago fresca and an Assiago Classico, is mostly 2 years at a fixed temperature and frequent salt baths.

Im not totally impressed with Maytag but Id put it up againt any Stilton youve got. I like the aftertaste that comes from the mix of salt and niter

Really, the only cheese I could go nuts for are a few Italian ones.

ALL goat cheese make me ill. (Thats a marketing scam that everyone except us bought into).
Goat cheeses smell like a Randy Buck and thats a smell that dairy goat farmers around here go away on distant vacations in order to avoid .